Ice Cream Tiramisu

Line an 8-in. square pan with nonstick foil, leaving a 2-in. overhang on two sides.

Grate 3 oz bittersweet chocolate (1 cup).

Arrange 18 soft ladyfinger halves on the bottom of pan, slightly overlapping.

Mix 1/4 cup each brewed coffee and coffee liqueur in small bowl; brush the ladyfingers with half.

Place 1 pint coffee ice cream in large bowl; stir until smooth but not melted. Spread over ladyfingers, then sprinkle with half the grated chocolate and 1 1/2 cups whipped topping.

Place in freezer 30 minutes. Repeat layers using 1 pint dulce de leche ice cream. Cover with foil; freeze 3 hours until firm.

A half-hour before serving, place in refrigerator to soften slightly. Peel off foil; place on serving plate.

Garnish with chocolate curls and cut in squares or freeze until serving.